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A Mac Pro 8in was the first ('real') knife I ever bought. It's seen dang near daily use for 2 1/2 years and traveled across the country with me. I also learned to sharpen on it so it's more of a petty these days and the profile is a lil' messed up, but even though it's my beater knife in the kit - it's just one of those knives that 'fits' in the hand.

I had thought MAC's had universally gone up to $100+ in the last year or so... Which had stopped me from recommending them as a 1st knife. But that one is online for only $70 - which is a steal and is tempting my wallet.

Yup, I paid $68. It's a steal! The chef series in general is still a great bargain, although this is the only Mac with the flatter Japanese gyuto profile, over the others with the higher tip and more pronounced belly.

And no, it's not a gift. I like to tinker around so I find new projects here and there. I like to take old vintage or new entry level stuff and jazz it up.

The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!chefchristophermiller@yahoo.com

It's nothing too special. It is usually very dry, which is important with non stabilized, and I still let it sit out for months. It's not bookmatched, infact I've got some scale sets that are completely different. For nicer wood I usually use Burl Source...

As a note to how dry the scales were. I applied danish oil every hour for over twelve applications before it became completely saturated.

The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!chefchristophermiller@yahoo.com